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Salami

CÔTE2BOEUF

Francie

COTE2BOEUF, a small-scale maker of cured meats based in Aveyron, is restoring a symbol of French gastronomy to its former glory: The cured sausage! It is made as it was in olden days using only 3 ingredients: meat selected from livestock farms in Aveyron, salt from Guérande and PGI Kampot pepper. No preservatives, no colourings, no nitrates! Just 3 ingredients as in olden times. Coppa, lonzo, dried oyster cut of ham, dried Aubrac beef, chorizo, guanciale, dry cured sausage, cured sausage make up our range of nitrate-free cold cuts made in our Laissac workshop in Aveyron. COTE2BOEUF also invented Popines: finely sliced cold cuts in a 100% recyclable and deposit-paid glass jar. Once it is vacuum packed, the Popine can be kept for 3 months at room temperature. It comes in 3 formats (Popine, Marmite, Chaudron), and is ideal for your winter raclettes and assortments of cold cuts for serving on fine days.

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SACOR

Francie

Společnost SACOR, je Výrobce, která působí v Uzeniny a solená masa sektoru. Působí rovněž v sektorech wholesale of dressed pork products, ham export, dry sausage, a salami. Sídlí v Villefranche De Rouergue, Francie.
CHARCUTERIE COMMENGES

Francie

Společnost CHARCUTERIE COMMENGES, je Výrobce, která působí v Uzeniny a solená masa sektoru. Působí rovněž v sektorech deli meats, dressed pork products, a regional salamis. Sídlí v Pamiers, Francie.

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Salami

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